Crafty Crab

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee open bottle of water of cooked food in walk in cooler- operator moved to lower shelf.

Basic – Employee with no hair restraint while engaging in food preparation

Employee preparing food no hair restraint.

Basic – Time/temperature control for safety food thawed in an improper manner

At two compartment sink-a bag of raw shrimp and bag of chicken wings defrosting at room temperature- operator moved to walk in cooler. Corrected On-Site

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

At soda station – observed approximately 5 small flying insects landing on soda boxes

nAt storage shelves on opposite side of cookline- observed approximately 30 small flying insects landing on the wall and on single service items and prep counters

nAt dish station observed approximately 5 small flying insects landing on and inside dish machine.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

At walk in cooler- raw shrimp stored over cooked crab legs- operator moved to lower shelf. Repeat Violation Admin Complaint

High Priority – Stop Sale issued due to adulteration of food product

At cookline- cart with cooked corn – approximately 1 small fling insect landed on corn – operator discarded – see Stop sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

At reach in cooler by cookline- hush puppies 50F- cold holding- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in walk in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours

At crockpot warning unit near cookline- cooked eggs 119 at 2:10 to 119F at 2:30 (reheating since 12:30)- as per operator crockpot unit set to warmed – at current rate of reheating food will not reach 165F within remaining time- operator placed on stove to be reheated. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At cart by cookline area- cooked corn 60-69F at 2:15 to 60-69F at 2:30 ( cooling since 12:30), cooked potatoes 53-62F at 2:15to 53-62F ( cooling since 12:30)- food left out at room temperature- at current rate of cooling food will not reach 41F within remaining 4 hours- operator placed in walk in freezer to quick chill.

Intermediate – Handwash sink used for purposes other than handwashing

Utensils and bucket in handwash sink by kitchen entrance – operator removed. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At handwash sink by kitchen door entrance – no paper towels. Repeat Violation